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Sunday, September 27, 2015

Soup of the Day... Cabbage Borscht

Borsch, also spelled borscht, borsht, or bortsch, beet soup of the Slavic countries. Although borsch is important in Russian and Polish cuisines, Ukraine is frequently cited as its place of origin. Its name is thought to be derived from the Slavic word for the cow parsnip, or common hogweed (Heracleum sphondylium), or from a fermented beverage derived from that plant. The more-palatable cultivated beet eventually replaced the wild cow parsnip as the basis of the soup.

Borsches are eaten hot or cold. Some are clear and light, others thick and substantial. Many recipes counterbalance the sweetness of the beets with the addition of kvass (also spelled kvas). The term kvass may refer to a sour, slightly alcoholic beer made from bread or to a concoction of fermented beets; both are used. Vinegar, lemon juice, or citric acid can be added to achieve a similar effect.

Ukrainian borsch is a hearty soup of beef and a variety of vegetables in which root vegetables and cabbage predominate, and the soup takes its characteristic deep red colour from beets. The soup is often eaten with a sour cream garnish and with pirozhki, turnovers filled with beef and onions. A meatless beet soup is made with a stock flavoured with forest mushrooms; this Polish version is served with tiny mushroom-filled dumplings, uszka. ~britannica.com

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Cabbage Borscht

Found on Pinterest

Ingredients

5 lbs tomatoes (I used 2 quarts stewed)

8 cups coarsely shredded cabbage (I used red)

7 cups water 1 cup diced beets or pickled beets, drained

2 cups chopped onions

1 cup chopped apples

2 Tablespoons instant beef bouillon

2 Tablespoons sugar or brown sugar

2 Tablespoons lemon juice

1 teaspoon salt (optional)

1/8 teaspoon pepper

1 tsp. dill weed (optional)

3 Tbsp. Tomato paste (optional)

Directions

Wash, scald, peel, remove stem ends and cores, and quarter tomatoes. Use a small spoon to scrape out the excess seeds, if desired. In 4 to 6 quart kettle or Dutch oven combine all ingredients. Bring to a boil, boil uncovered 5 minutes. Ladle hot soup into hot jars, filling half the jar with solids and the rest with liquid. Leave 1″ head space. Adjust the lids. Process in pressure canner at 10 pounds, 60 minutes for pints or 75 minutes for quarts. Adjust for your altitude.